Should I roast meat/bones before making stock out of it?
Usually when making a chicken stock I just boil up some chicken wings/legs with some veggies. The other day when cooking with my brother he added roasted lamb bones to the strained chicken stock when making a lamb jus.
This got me thinking why I don't roast the wings/legs when making a chicken stock, and why he didn't just add raw bones to the chicken stock.
So should I roast my chicken bones before boiling them up for stock? And can I add lamb bones to my stock raw?
Best Answer
Roasting the bones first will add a deeper flavor. The roast flavor may or may not be desired, it depends on your preferences.
This is from the article I've posted below: "Roasting caramelizes them, heightening sweetness and deepening flavor. But any blackening will make meat stock bitter. 'You don't want that burned bone thing,' cautions Keller."
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/10/31/FD0JSAGEJ.DTL
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Do you need to roast bones before making stock?
The bones must be blanched and roasted before boiling. This is very important as blanching removes the parts of the bones you don't want, resulting in a rich clear broth and roasting the bones will turn them brown caramelised for added flavour.Is it better to roast chicken bones before making stock?
Transfer bones and any pan juices to your pot. Many recipes call for just raw bones which is ok, but roasting will really enhance their flavor.What must you do before bones are used for stock?
How to Get Started- Roast your bones first. ...
- Use wine for a touch of acidity. ...
- Use enough water to just cover the bones, but not too much more. ...
- Spoon off any foam or scum that rises to the top, while it's mostly made of protein and is fine to eat, it can make your broth cloudy and muddy the flavor.
When making a brown beef stock the bones should be prepared prior to simmering by?
For brown stocks, roasting the bones before simmering adds caramelized flavors. I roast the bones in a low-sided pan in a 400\xb0F oven until the bones begin to brown. I then add chopped onions and keep roasting and turning them until the bones and onions are a deep brown.More answers regarding should I roast meat/bones before making stock out of it?
Answer 2
For chicken stock, you probably want to roast the bones, and add a little tomato paste as well. I say this assuming that you want to use the chicken stock as the general stock in your kitchen, possibly reducing some of it to demi-glace state, etc.
If you know you will want some very light stock, say, for a soup that absolutely requires light clear broth, or ... I'm blanking on other reasons ... then don't roast the chicken bones.
If, on the other hand, you are already making veal stock for your kitchen (which by the way is nice, roasted and unroasted), then I would suggest you go light, as there's no situation that I can think of in which dark veal stock is worse than dark chicken stock.
Answer 3
While roasting bones does affect the flavor it will also darken the stock as well. Roasting bones is usually done with beef and veal. Usually when chicken bones are roasted it is to make a brown chicken stock.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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